April 12, May 3, June 28 on Saturdays from 1pm - 4pm

In this 3-part series, we will explore medicinal and edible plants that are local to the Pacific Northwest. The three different course days will focus on wild edible greens, medicinal and edible seaweeds and wild berries. Each afternoon is spent in nature with hands-on opportunities to identify and forage as well as learn about medicinal properties and ways to incorporate them into our meals. Participants will have the opportunity to bring home harvests.

All 3 classes are offered as a series or you can sign up for each individually.

Wild Greens: April 12 from 1 - 4pm

The spring Pacific Northwest forest floors are rich with a variety of tasty and highly medicinal wild green vegetables. These wild foods provide an incredible amount of vitamins and minerals, much higher than what our grocery store vegetables provide. We will explore this incredible resource of nutrition. The afternoon will be spent in a beautiful mountain spot near Bellingham learning how to identify, harvest and incorporate them into our meals. Students will have the opportunity to forage and bring home harvests.

Depending on the availably, plants we will most likely work with include stinging nettle, several varieties of miners lettuce, chickweed, fiddlehead ferns, thimble berry shoots and blossoms, salmon berry flowers and leaves, sorrel, ox eye daisy greens, dandelion leaves, waterleaf, maple shoots, mugwort, goldenrod and others.

Seaweeds: May 3rd from 1 - 4pm

Dive into the wonders of the Pacific Northwest Coast and explore the art of sustainable seaweed harvesting. In this hands-on class, you’ll learn how to identify, responsibly harvest and preserver local edible seaweeds such as nori, kelp, wake and bladderwrack. We’ll discuss best practices to ensure the health of marine ecosystems while fostering a deeper connection to the oceans gifts.

Seaweeds are nutrient dense superfoods packed with vitamins and minerals and antioxidants. Seaweeds are known to support thyroid health, improve gut function, strengthen the immune system and enhance skin vitality. Whether you’re interested in culinary uses, herbal remedies, or sustainable foraging this class explores the coast’s rich resources. Participants will leave with a deeper appreciation for the ocean, as well as the skill and knowledge to safely incorporate seaweeds into their diet and wellness practices.

Berries: June 28 from 1 - 4pm

Join us for a delightful journey into the lush landscapes of the Pacific Northwest harvesting wild berries at the peak of their season. Late June brings a bounty of delicious berries such as salmonberries, thimbleberries, wild strawberries and huckleberries. In this class you’ll learn how to identify, responsibly forage and preserve these vibrant berries while respecting the environment and local ecosystems.

Our local berries here provide incredible health benefits packed with antioxidants, vitamins and minerals. Wild berries have been shown to support heart health, boost immunity and reduce inflammation. We’ll also discuss culinary uses from making jams, pies and syrups.

Instructor
The course is led by Leslie Lekos, director of Wildroot Botanicals.

Locations
The meeting locations and address will be sent out upon registration.

Cost
$55 per class, or $150 for the series of 3 classes.

Adverse Conditions
Please note that if there are events beyond our control, such as illness, forest fire smoke, or extreme weather that compromise student safety then the school may reschedule a class to another date.